International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 1 (2019)

Preparation, processing and nutritional attributes of beetroot & carrot jelly


Vashvi Tiwari, Neetu Singh

Jelly: a food preparation of a soft, elastic consistency due to the presence of gelatine, pectin, etc., especially fruit juice boiled down with sugar and used as a sweet spread for bread and toast, as a filling for cakes or doughnuts, etc. Most commonly available Jelly flavours are Strawberry, Cherry and grape.bt the vegetables jellies are not available in the market while the vegetable jellies have more nutrient content which is beneficial for health. Carrots are rich sources of carotene, ascorbic acid and are known as vitaminized food with moisture protein, fat, carbohydrates, sugars and fibre. The red variety of the carrot root has been reported to contain higher concentrations of lycopene (10 mg/100g) even higher than tomatoes. Beetroot juice contains a high level of biologically accessible antioxidants as well as many other health promoting compounds such as Potassium, magnesium, folic acid, iron, zinc, calcium, phosphorus, Sodium, niacin, biotin, B6 and soluble fibre. Beetroot helps lower blood pressure, Improves exercise stamina, improve muscle power in people with heart failure.
Pages : 32-35 | 891 Views | 317 Downloads